What makes this recipe special? – My mom belongs to the CKP caste in Maharashtrians, and this recipe is very artistic. The taste is out of this world. The kanavale just melt in the mouth.
Ingredients
- 250 gms Dry Coconut
- 1 Tbsp- Poppy Seeds
- A Handful of Mixed Dry Fruits
- A Pinch of Cardamom Powder
- 125 gms Sugar (Depends on Your Preference for Sweet)
- 2 Cups- Barik Rawa (Semolina)
- 2 Drops of Food Colors (Depending on Which Colours You Want)
- 4-5 Tbsp of Ghee
- 3 Tbsps Of Corn Flour
- 2-3 Tbsp of Milk
- Oil or Ghee for Frying
Preparation
Prep: 3 Hours
Cooking: 1 Hour
- First, keep the filling ready. For the filling – Take 250 gms dry coconut, and scrape the black part. Now wash the coconut and keep for one day, to dry. After it is dried, grate it. Roast the coconut, till it changes colour a little, on a low flame. Also, roast a little poppy seed (khas khas).
- When it cools down, grind it to powder (don’t over grind it, or the poppy seeds will turn into a lump). Add finely cut dry fruits if you want (not khismish). Add cardamom powder and powdered sugar.
- For the covering – Depending on how many colours you want, take one cup of very fine rawa(semolina). In every cup of rawa, add the colour you want. Eg. In one cup, a pinch of green colour, in another, a pinch of red colour etc. Knead different doughs of every cup, with milk and a little ghee.
- Keep the kneaded doughs under a damp cloth for two hours. After two hours, break every dough into crumbs and grind in the mixer separately. The doughs will become very soft.
- Take four to five tablespoons of ghee and mix corn flour in it, till it looks like a paste. Roll out the doughs separately to a diameter of about 7 inches.
- On every rolled dough, smear the corn flour and ghee paste, and place on top of each other. Now roll it and cut into pieces.
- Roll each piece and fill it with the prepared filling, seal it and fry on a medium flame. Don’t turn the kanavla while frying. Keep pouring a little oil on the top side, till it gets cooked.
